Grilled Gyro Salad Recipe

Prepare and season

In a large bowl combine ground lamb and ground beef. Add the finely grated onion, minced garlic, dried oregano, ground cumin, ground coriander, black pepper, kosher salt, and red wine vinegar. Mix thoroughly with your hands or a spoon until evenly combined and slightly sticky, about 1–2 minutes. Let the mixture rest in the refrigerator for 15–20 minutes to allow flavors to meld.

Form and grill

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Form the meat into a single flat log or into 4 flattened patties about 1/2–3/4 inch thick so they cook evenly. Brush the grill surface lightly with olive oil. Grill the patties or log 4–5 minutes per side, until well browned and internal temperature reaches 160°F (71°C). If using a log, press gently with a spatula to sear then slice thin against the grain after resting. Transfer to a cutting board and let rest 5 minutes before thinly slicing or crumbling.

While the meat rests, prepare the dressing. Grate the cucumber, then place it in a fine mesh strainer or clean towel and press/squeeze to remove excess water until mostly dry (this prevents a watery dressing). In a bowl combine Greek yogurt, grated cucumber, chopped fresh dill, lemon juice, olive oil, minced garlic, salt and pepper. Whisk until smooth and taste; adjust salt, lemon, or dill as desired. Refrigerate until ready to serve (can be made up to 24 hours ahead).

In a large bowl combine chopped romaine, chopped tomatoes, sliced cucumber, thinly sliced red onion, and halved kalamata olives. Drizzle with extra-virgin olive oil and red wine vinegar, sprinkle dried oregano, salt and pepper. Toss gently to combine. Taste and adjust seasoning. Add crumbled feta on top or toss lightly to distribute.

Divide the dressed Greek salad among 4 plates (approximately 1.5 cups salad per serving). Top each salad with a portion of the sliced grilled gyro meat (about 4–5 ounces per serving). Spoon 2–3 tablespoons of cucumber dill dressing over the meat and salad, or serve on the side for guests to add to taste.

Garnish with chopped fresh parsley and lemon wedges. Serve warm with optional warm pita or flatbread on the side. Leftover grilled gyro meat keeps refrigerated for up to 3 days; dressing keeps for up to 3 days.